Sea of Cortez

sea of cortez_CRDT Stuart MullenbergThis crème de cassis stunner offers an updated take on the classic El Diablo cocktail.

1 1/2 oz. blanco tequila
1 oz. fresh lime juice
3/4 oz. crème de cassis
1/4 oz. Cointreau
Tools: shaker, strainer
Glass: coupe
Garnish: lime wheel

Combine all ingredients and shake with ice. Strain into a chilled coupe and garnish.

Jeff “Beachbum” Berry